Fishes and Shellfishes High in Icosadienoic acid (181st - 200th) (per 100 g edible portion)

• Tile fish (baked)
  
  8 mg
• Horse mackerel (boiled)
  
  8 mg
• Fish paste product (datemaki)
  
  7 mg
• Shrimp, Processed product (tsukudani)
  
  7 mg
• Topshell (canned with seasoning)
  
  7 mg
• Yellowtail (mature, raw)
  
  7 mg
• Bastard halibut (cultured, raw)
  
  7 mg
• Loach (raw)
  
  7 mg
• Yellow sea bream (raw)
  
  7 mg
• Japanese seaperch (raw)
  
  7 mg
• Blue sprat (seasoned and dried)
  
  7 mg
• Amberjack (raw)
  
  7 mg
• Barracuda (baked)
  
  7 mg
• Japanese anchovy (tazukuri)
  
  7 mg
• Japanese anchovy (raw)
  
  7 mg
• Japanese sand lance (tsukudani)
  
  7 mg
• Pacific Ocean perch (raw)
  
  7 mg
• Ayu sweetfish (cultured, baked)
  
  7 mg
• Fish paste product (tsumire)
  
  6 mg
• Mantis shrimp (boiled)
  
  6 mg